Comments on: Almond flour rhubarb tart with honey

By: kseniaprints

kseniaprints — Wed, 01 Jul 2026 17:14:02 +0000

In reply to Lisa. Lisa, I'm going to remake this and see why there's an issue. Thanks for commenting, and stay tuned for changes!

By: Lisa

Lisa — Fri, 26 Jun 2026 23:41:16 +0000

In reply to LW.

I found the dough did not come together either, so I added an egg white (of course, I’m not vegan, maybe others would use a flaxseed “egg”.) Unfortunately, I didn’t see your comments about 30 minutes not being long enough to cook the rhubarb before putting everything into the oven. I’m using convection and individual tart pans with the rhubarb cut into much smaller pieces, so maybe that will do the trick. I’ve always baked rhubarb pies for 50 minutes, though. Fingers crossed…

By: Jessica Formicola

Jessica Formicola — Sun, 06 Jun 2021 12:19:20 +0000

I am ready for allll things rhubarb, and this tart is first on my list to try! I especially love that it is paleo friendly!

By: Kim

Kim — Fri, 04 Jun 2021 23:15:32 +0000

Looks so good! I can hardly wait to harvest my rhubarb plants.

By: kseniaprints

kseniaprints — Thu, 06 May 2021 13:50:56 +0000

In reply to LW.

Hi LW, I'm sorry to hear you had a bad experience. I use this crust all the time, and never had a bad experience with it - could it be you rolled it too thinly? Or maybe it warmed up too much while you were working with it? Again, it's a GF crust, so it is more fragile than regular flour... But definitely not so brittle that you have to piece it together.
As for avoiding the cooking of the rhubarb stalks faster than the crust, the way to deal with it is as with all tart baking - you can create a little aluminum tent to cover the edges. I will update the recipe to include that advice if the rhubarb is taking longer to cook.

As always, thanks for taking the time to share your experience and helping me make the recipe better for everyone!

By: LW

LW — Sat, 01 May 2021 19:56:34 +0000

I was so excited to try this and sorely disappointed with the recipe. Firstly the dough doesn’t hold up as dough and falls apart so I had to mold it into the tart pan with my hands. Secondly the rhubarb doesn’t soften in 25-30 minutes but my crust had already browned quite a bit so in order not to burn the dough I had to remove the rhubarb and cook separately and then put back in. I think the writer did not test enough. I will be adapting this myself to get it right, just thought I’d warn readers on the issues so they have an easier time.